Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
For the coriander aïoli
- 1 small bunch coriander, leaves only
- 2teaspoons Dijon mustard
- 2teaspoons white wine vinegar
- 2/3 cup sunflower oil
- 1 pinch salt
- 1 pinch pepper
- 2teaspoons coarsely crushed black peppercorns
- 4 skinless chicken breast fillets, thinly sliced
- 1tablespoons olive oil
- 1 clove garlic, peeled
- 1 egg yolk
Nutrition per serving
2300kJ / 550Cal
2300 Kilojoules or 550 Calories
26% of daily energy intake*
Protein
25.2grams
Fat
50.0grams
Carbs
0.9grams
Sugars
0.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Make the coriander aioli. Reserve a few coriander leaves for garnish and place the rest in a small food processor or blender with the garlic, mustard, egg yolk and vinegar. Blend until finely chopped. With the motor running, slowly drizzle in the oil until the mixture is smooth and thick. Season with salt and pepper.
Step 2 of 3
Scatter the crushed peppercorns over the chicken slices and drizzle with oil. Cook, in batches, on a preheated hot griddle for 1-2 minutes on each side or until cooked through and golden.
Step 3 of 3
Serve the warm chicken slices with mixed green salad leaves, grated beetroot and the coriander aïoli. Garnish with the reserved coriander leaves.
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